PainKiller cocktail







This is the time of year when pineapples are at their most flavourful and found in most grocery stores. This is the perfect cocktail to take advantage of pineapple’s sweet juice, which blends with other wonderful tropical flavours of rum, orange and coconut.

The Painkiller cocktail came from the Soggy Dollar Bar on the British Virgin Islands. Its creator never gave up the exact recipe so people have had to develop their own variations. Here’s mine!



2 oz Brugal Anejo Rum

2 oz pineapple juice

2/3 oz orange juice

2/3 oz coconut cream

Pineapple wedge and leaf to garnish


Combine all ingredients into a cocktail shaker and shake vigorously. Give it a few extra shakes than usual to ensure the coconut cream is well mixed in with the other ingredients. Strain into a tall glass filled with ice. Place a wedge of pineapple on the rim and include a washed pineapple leaf if desired.


Use fresh juice for the best flavour. When shopping for a pineapple, choose one that’s almost completely yellow from the bottom up. These are the ripest and will have the best flavour.

Atlantic Breeze

Atlantic Breeze

Atlantic Breeze

I like to pick up drink recipes during tropical vacations. The Atlantic Breeze, which I came across while visiting the Cayman Islands, is refreshing enough to make you feel like you’re on vacation even when you aren’t. The flavours start with sweet vanilla, followed by light apricot, pineapple, tart lemon and dry aged rum.


1 1/2 oz Brugal Anejo Rum

1/2 oz Bols Apricot Brandy liqueur

2 1/2 oz Pineapple juice

1/2 oz Lemon juice

1/4 oz Galliano Liqueur

Garnish with an orange wheel


Pour all ingredients except the Galliano into a tall glass filled with ice. Stir and then float the Galliano on top. Garnish with an orange wheel and enjoy.


This drink is a breeze to make. Floating the Galliano on top allows the rich aroma and sweet flavour of vanilla to be the first to reach your senses.

Cruzan Daiquiri

Traditional daiquiris are a simple and breezy mix of light rum, lime juice and simple syrup– much different from the frozen blends that most people imagine. Escape the mundane this National Daiquiri Day with the Cruzan Daiquiri.

Ernest Hemingway Daquiri


-1 part Cruzan Aged Light Rum
-A splash of Lime Juice
-1/2 tsp. Sugar


Combine ingredients into a mixing glass and shake well with ice. Serve in a rocks glass, or strain to a cocktail glass.

Rocky Mountain Shrub

Rocky Mountain ShrubRocky Mountain Shrub

Celebrate Canada Day with this ingenious Canadian cocktail. The Rocky Mountain Shrub features rich, bold flavours of barrel-aged Canadian rye whisky, lemon citrus, sweet sugar water and balsamic vinegar.

This pleasingly refreshing, slightly sour cocktail is great for pairing with a fresh spring salad or a rich cheese appetizer.


1½ oz. Alberta Premium Dark Horse Whisky

½ oz. simple syrup (1:1 ratio sugar to water)

½ oz. fresh lemon juice

½ oz. balsamic vinegar


Pour all ingredients into a shaker and shake vigorously with ice. Strain into a glass with new ice.


This cocktail is a strong sour-style drink. The type of balsamic vinegar you use will determine just how sour it will initially be. To make it less sour, use more simple syrup; to make it more sour, use more lemon juice.

Canadian Daisy

Canadian DaisyCanadian Daisy

Whether you are preparing a meal or mixing a drink, fresh ingredients always make a positive difference. The Canadian Daisy features real lemon and crisp raspberries, soft woody oak notes and some fizz: a beautiful blend of flavours using fresh ingredients and premium spirits.


1 oz. Canadian Club whisky

2 lemon wedges

3 raspberries, including one to garnish

1 tsp. sugar

Splash of Courvoisier VS cognac

Splash of Soda


In a glass, muddle lemon wedges, two raspberries, and sugar. Fill glass with ice and pour in whisky. Add soda to just below the rim and stir gently. Slowly drizzle Courvoisier VS around the top of the drink. Garnish with raspberry.


When using fresh ingredients, it’s important to taste them before using them in a drink. Eat a raspberry to taste how ripe it is. If the batch of fruit you have isn’t as vibrant in taste as the last, you may need to add more to give the drink the same flavour. Is the lemon juicy and bright yellow, or dry and old? The better your ingredients, the better the end result.

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Enter the Matador. A figure of style, strength and bravery. Our cocktail this week doesn’t require any bravery but certainly encompasses the other qualities.

It’s a truly magnificent combination of fruity pineapple, sweet orange, sour lime and gold tequila. Tequila pairs perfectly with lime and pineapple so even if you think you don’t like tequila, this cocktail may still be one you will enjoy.


2 oz. Sauza Gold Tequila

½ oz. Bols Triple Sec

3 oz. pineapple juice

1 oz. fresh pressed lime juice

Lime twist for garnish


Place ice in a sour glass and set it aside to chill. Fill a mixing glass with ice, then pour in all the ingredients. Shake vigorously. Discard the ice from the sour glass.

Strain shaken mixture into the now chilled glass. Twist lime peel over the drink and leave it resting on the rim.


Using fresh lime juice will give you the best tasting drink.

Use a channel knife to create the long twist. To get a tight curl, wrap the twist around the handle of a bar spoon or straw. This will help give the twist a tight spiral.